Shredded Carrot-Ginger Pancakes With Asian Dipping

Name: Shredded Carrot-Ginger Pancakes With Asian Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes:; 2 1/2 cups coarsely shredded carrot (about 1 pound); 1/2 cup chopped green onions; 1 teaspoon minced garlic; 1 teaspoon grated peeled fresh ginger; 1/2 cup egg substitute; 3 tablespoons cracker meal; 1/4 teaspoon salt; 1 tablespoon canola oil, divided; Cooking spray; Green onion strips (optional); Sauce:; 2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons water; 1/2 teaspoon minced garlic; 1/2 teaspoon grated peeled fresh ginger; 1/2 teaspoon rice wine vinegar

Servings: persons

Pancakes:
2 1/2 cups coarsely shredded carrot (about 1 pound)
1/2 cup chopped green onions
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1/2 cup egg substitute
3 tablespoons cracker meal
1/4 teaspoon salt
1 tablespoon canola oil, divided
Cooking spray
Green onion strips (optional)
Sauce:
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons water
1/2 teaspoon minced garlic
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon rice wine vinegar

1
To prepare pancakes, combine first 4 ingredients in a large bowl. Combine egg substitute, cracker meal, and salt in a small bowl. Add egg mixture to carrot mixture; stir to blend.
2
Heat 1 1/2 teaspoons oil in a nonstick griddle or large nonstick skillet coated with cooking spray over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate; keep warm. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter. Transfer to a plate; keep warm. Garnish with green onion strips, if desired.
3
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk. Serve with pancakes.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pancakes:, 2 1/2 cups coarsely shredded carrot (about 1 pound), 1/2 cup chopped green onions, 1 teaspoon minced garlic, and more.

Yes, Shredded Carrot-Ginger Pancakes With Asian Dipping Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shredded Carrot-Ginger Pancakes With Asian Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions